Currant Oat Muffins

  • Yield 12 servings
  • Prep 15 mins
  • Cook 20 mins


1 cup oat bran
2/3 cup rolled oats
1/3 cup whole wheat pastry flour
1/3 cup unbleached flour
1/4 cup chopped walnuts
3 tablespoons dried currants
1 tablespoon baking powder
1 -- egg lightly beaten, or ¼ cup egg substitute
1-1/4 cup buttermilk
1/4 cup maple syrup
1 tablespoon oil
1-1/2 teaspoon vanilla


  1. In a large bowl mix the oat bran, oats, pastry flour, flour, walnuts, currants and baking powder.

  2. In a medium bowl thoroughly mix the egg, buttermilk, maple syrup, oil and vanilla.

  3. Pour the liquid ingredients over the dry ones, and mix with a rubber spatula until just combined, about 10 or 15 strokes.  Do not overmix.

  4. Lightly coat 12 muffin cups with no stick spray.  Spoon the batter into the cups.  Bake at 400F for about 20 minutes, or until the tops are lightly golden and rounded.  Cool on a wire rack before serving.



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